Goan Marzipan
- Level: Easy
- Yield: 8 to 10 small shapes
- Total: 1 hr (includes freezing time)
- Active: 30 min
Ingredients
1 tablespoon rose water
1/8 teaspoon almond extract
1 large egg white, lightly beaten
1/2 cup cashew flour
1/2 cup sugar
Gel food coloring in various hues, for tinting (see Cook's Note)
Directions
Special equipment:
silicone marzipan molds- Combine the rose water, almond extract and egg white in a medium bowl. Fold in the cashew flour and sugar and mix. Don’t worry if it looks crumbly.
- Transfer the mixture to a heavy-bottomed skillet and cook over low heat, stirring continuously, until it thickens and starts to pull away from the skillet, 6 to 8 minutes.
- Transfer the marzipan back to the bowl and wait until it is just cool enough to handle but still warm. Divide the marzipan equally into as many balls as the number of colors you want to make. Add a few drops of color to each ball and knead until just evenly mixed. Do not over-knead, as that may release the oil in the nuts.
- Press the marzipan into silicone molds of your choice. Freeze the marzipan in the molds for about 30 minutes. (Freezing helps make the details in the molds more pronounced and makes it easier to pop out the marzipan shapes.)
- Remove the marzipan treats from the molds and store in an airtight container at room temperature for up to 3 days.
Cook’s Note
Cashew marzipan is a little darker than the almond version, so lighter colors such as yellow tend to become muddy.